Prepare and Use
All you need to make each Blancmange is... 1 pint (568ml) milk 30-45g (2-3 tablespoons) sugar (depending on your taste) Preparation time 10 mins - Ready to eat in 3 hours It's very simple, just follow these steps... Empty the contents of one sachet into a basin, then add the sugar plus 3 tablespoons of the milk. Mix to a smooth paste. Take the remaining milk and heat in a saucepan until warm. Add a little of the warm milk to the paste, mix, then add the rest and stir well. Return it to the saucepan. Bring to the boil, then stirring continuously, simmer gently for at least a minute. Rinse your mould (or pudding bowls) with cold water and pour in the liquid. Allow to cool to room temperature and pop in the fridge for at least three hours until set. Serve chilled and eat within two days.
Pearce Duff's, PO Box 1246, Warrington, WA4 9QN. Kerry Foods (UK) Ltd, Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY.